Description
Hearty crockpot chicken gnocchi soup delivers Italian-inspired comfort straight from your kitchen. Creamy, rich broth with tender chicken and pillowy gnocchi promises warm satisfaction for busy home cooks craving delicious simplicity.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) boneless skinless chicken breasts or thighs
Vegetables:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup (240 milliliters) shredded carrots
- ½ cup (120 milliliters) chopped celery
- 1 cup (240 milliliters) fresh spinach, chopped
Liquids and Seasonings:
- 4 cups (960 milliliters) chicken broth
- 1 ½ cups (360 milliliters) half-and-half (or heavy cream for richer flavor)
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 1 (16 ounces/454 grams) package potato gnocchi
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Toppings:
- Grated Parmesan
- Fresh parsley
Instructions
- Combine tender chicken, aromatic vegetables, and fragrant herbs in the crockpot, creating a flavorful base for the soup by layering chicken, diced onions, minced garlic, chopped carrots, sliced celery, thyme, Italian seasoning, salt, and pepper.
- Pour chicken broth over the ingredients, ensuring all components are well-submerged and evenly distributed throughout the cooking vessel.
- Set the crockpot to low temperature and allow the mixture to simmer gently, transforming raw ingredients into a rich, cohesive broth over 6-7 hours or on high for 3-4 hours until chicken becomes fork-tender.
- Carefully extract the cooked chicken from the liquid and use two forks to shred the meat into delicate, bite-sized pieces, then return the shredded chicken to the simmering broth.
- Introduce soft, pillowy gnocchi into the soup, stirring gently to prevent sticking, and slowly incorporate half-and-half to create a creamy, luxurious texture.
- Continue cooking for an additional 30-45 minutes, allowing the gnocchi to absorb flavors and become perfectly tender.
- Delicately fold fresh spinach leaves into the soup, letting them wilt naturally and add a vibrant green color to the dish.
- If a thicker consistency is desired, create a quick slurry by mixing cornstarch with water, then stir into the soup and cook briefly until the liquid reaches the preferred thickness.
- Serve the steaming soup in warm bowls, garnishing with freshly grated Parmesan cheese and chopped parsley for an elegant finishing touch.
Notes
- Swap chicken with tofu or plant-based protein for a vegetarian version that maintains the soup’s creamy texture and hearty feel.
- Use gluten-free gnocchi to make this recipe celiac-friendly without compromising the comforting soup’s delicious flavor profile.
- Reduce sodium by choosing low-sodium chicken broth and controlling salt levels during seasoning for a heart-healthy adaptation.
- Prep vegetables the night before to streamline morning cooking and ensure quick, stress-free meal preparation in the crockpot.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg